Recipes used in my Thanksgiving dinner (full recipes, not cut down as I do when cooking for one):

Spice-Roasted Butternut Squash

1 large butternut squash
1 teaspoon smoked sweet paprika
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon fresh ground black pepper
2 teaspoons balsamic vinegar
3 tablespoons extra virgin olive oil

Preheat oven to 375.

Cut ends off butternut squash, peel, and slice lengthwise. Remove seeds and chop into 1 inch cubes. In a medium bowl, combine spices, oil and vinegar into a paste. Add squash and toss until coated. Arrange the squash cubes in one layer in a roasting pan. Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.

Bread Stuffing

3/4 cup butter or margarine
2 large celery stalks, chopped
1medium onion, chopped (1/2 cup)
9 cups soft bread cubes (15 slices)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper

Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.

Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.

Grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

Roasted Cabbage with Chive-Mustard Vinaigrette

Cabbage

1/2 medium green cabbage(1-1 1/2 pounds), outer leaves removed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Vinaigrette

2 teaspoons Dijon mustard
2 teaspoons white balsamic or white-wine vinegar
1 teaspoon lemon juice
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
3 tablespoons minced fresh chives
2 tablespoons extra-virgin olive oil

Preheat oven to 450°F. Coat a large baking sheet with cooking spray.

Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with oil and sprinkle with salt and pepper. Place the wedges flat-side down on the prepared baking sheet. Roast the cabbage for 12 minutes. Carefully flip over and roast until browned on both sides, about 8 minutes more.

To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and teaspoon salt in a small bowl. Add chives and oil; stir until well combined. Transfer the cabbage to a serving plate and drizzle with the vinaigrette while still hot. Serve hot or room temperature.

Harvard Beets

Drain, reserving liquid, contents of one 15-oz. can of diced beets.

Mix together in saucepan:

2 tblsp. sugar
1 tblsp. cornstarch
1/2 tsp. salt
few grains pepper

Stir in:

3/4 cup reserved beet liquid
3 tblsp. vinegar

Bring to a boil, stirring constantly. Add beets and 2 tblsp. butter or margarine. Again bring to a boil, stirring gently and constantly. Simmer 8 to 10 minutes.

Pumpkin Pie

3/4 cup brown sugar
1 tblsp. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves
1-1/2 cups pumpkin
1-1/2 cups canned milk
1 slightly-beaten egg
2 tblsp. molasses

Mix together sugar, flour, salt and spices. Add pumpkin, milk, egg and molasses and stir until smooth. Pour into pastry-lined pie pan. Bake 15 minutes at 450 degrees; then reduce heat to 325 degrees and bake until firm, about 40 minutes. Serve with whipped cream.